1Crush biscuits and combine with melted butter. Press firmly into a lined lamington tray.
2Place jelly and 1 1/2 cups of cold water into the slow cooker stir frequently.
3Cook on high 30mins.
4Once jelly had warmed, add bag of marshmallows and stir frequently till dissolved. Mix well until combined.
5Pour over biscuit base and let it set in the fridge for 60 minutes or until firm.
6Combine icing, cocoa and melted butter, mix well. Add a little hot water if too thick.
7Once base is set, spread chocolate icing over top and set in fridge again.
8Cut into slices and enjoy.
Submitted by MaryAnn Ogden
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